3 cloves garlic, roughly chopped
1 long red chilli, deseeded and sliced
1 red onion, cut into large chunks
1 red capsicum, diced
1/2 bunch basil
1/2 bunch coriander
1/2 bunch parsley
Extra virgin olive oil
8-10 Bellino tomatoes – halved
4-5 Campari tomatoes – quartered
1 tsp dried cumin
1/2 cup wine wine
1-2 cups pippies
1-2 cups pre-cooked orzo pasta
5 spring onions, thinly sliced
To a hot pot add garlic, chilli, onion, capsicum and two tablespoons of olive oil.
Roughly chop basil, coriander and parsley and add to the pot. Stir.
Add bellino and campari tomatoes and cumin and stir to combine.
Add white wine and pepper to taste. Throw in the pippies and pre-cooked orzo pasta with a tiny pinch of salt.
Cover with a lid and cook until the pippies open wide. Stir occasionally.
Add sliced spring onions and serve.